So many recipes call for red or white wine, but opening a whole bottle for a gravy or sauce is madness as you may not want to finish the rest of the bottle.
Since I cooked a Jamie Oliver recipe for baked fennel that suggested dry white vermouth as an alternative to white wine, I’ve kept [...]
Our vegetable box really reflects the seasons. This week, the preponderance of root vegetables - celeriac, swede, sweet potatoes and large maincrop carrots - plus a cauliflower, tells me it’s winter.
I love this seasonal thing. It’s constantly prodding me to rethink what I’m cooking, rather than letting me settle gently into a rut.
I cracked open six eggs from a local producer who delivers to where my wife works. You count the yolks!
Last week I promised some more about what I did with a couple of our purchases from the market. The black pudding - which was really good, so good that the man had run out when we returned on Sunday to get some more - was used in this recipe from The Gastro Pub Cookbook.
Apologies [...]
Actually, nothing at all to do with market, but a general grumble about my inability to get the stone out of a mango without dragging half the flesh with it.
How do they do it in restaurants? Or is it a variety thing like the strawberries we get these days in the shops that never give [...]
Pat Chapman\’s Vegetable Curry Bible by Pat Chapman
Don\’t Sweat the Aubergine: What Works in the Kitchen and Why by Nicholas Clee
Soho Cooking by Alastair Little
In Search of Perfection by Heston Blumenthal
Gordon Ramsay\’s Sunday Lunch: And Other Recipes from the \ by Gordon Ramsay
